Delicious, nutritious, and hearty, this Tomato Rice Soup will keep you warm during the winter months. Packed with energy-releasing rice and heaps of vitamins and minerals from the tomatoes, this soup is the ultimate Winter warmer – it’s like a giant hug in a bowl!
Ingredients
1 tbsp olive oil
80g red onion, finely chopped
0.25 tsp fresh thyme leaves
1 garlic clove, crushed
1 tsp balsamic vinegar
1 tsp sugar
2 x 400g tins chopped tomatoes
4 tsp tomato purée
2 tsp sundried tomato paste
200ml vegetable stock
100ml cream
100g cooked rice
80g red onion, finely chopped
0.25 tsp fresh thyme leaves
1 garlic clove, crushed
1 tsp balsamic vinegar
1 tsp sugar
2 x 400g tins chopped tomatoes
4 tsp tomato purée
2 tsp sundried tomato paste
200ml vegetable stock
100ml cream
100g cooked rice
Method
- Heat the oil and sauté the onion for 6-8 minutes until soft.
- Add the garlic and thyme, sauté for 1 minute. Add the vinegar and sugar, cook for 2-3 minutes until the vinegar has completely evaporated.
- Add the tomatoes, tomato purée, sundried tomato paste and stock, bring to the boil.
- Reduce the heat and simmer for 30-40 minutes until thick enough to coat the back of a spoon. Meanwhile, cook the rice according to the packet instructions.
- Cool slightly then add the cream and blend until smooth. Stir in the cooked rice, season to taste and reheat gently before serving.
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